2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
zest of one large orange
5 tablespoons cold butter, cut into pieces and returned to fridge
1/2 cup heavy cream
1/4 cup fresh orange juice
Preheat the oven to 450 degrees Fahrenheit.
Add flour, salt, baking powder, sugar, and zest to a food processor, pulsing a few times to combine. Add the butter and pulse until it becomes the size of peas and looks crumbly.
Beat 2 eggs, cream, and juice together, then add the mixture gradually into the dry ingredients, pulsing gradually until the dough begins to come together and form a ball.
Turn out onto a lightly floured surface and knead a few times, but don’t overwork the dough. Shape the dough into a 3/4-inch-thick layer and use a glass or 1 inch round biscuit cutter to cut out scones. Reshape any leftover dough into another layer and cut out the remainder.
Beat the remaining egg together with a little bit of water, and brush each scone with the mixture.
Bake 10 minutes, or until a light golden brown. Allow to cool on the sheet for 5 minutes, then if you wish, drizzle them with curd or an orange glaze. (Please note: the second photo shows unglazed scones, with the curd in a little container beside them.)
Serve immediately. Makes approximately 24 mini scones.